Cloud Thyme is back! It’s been a bit of a hiatus because life kind of exploded, in a good way. 🙂 A few major life events in no particular order…a new (psycho but so wonderful) puppy, engagement, Montessori training/internship, a wedding (best day of my life!), and a new home. So now, as my happy little family settles into this lovely house, I am ready to get cookin’ and bloggin’ once again!
One of the perks of living a little outside the city is that we have a real backyard, with green space aplenty. With the gorgeous summer weather, we have been grilling and eating all our dinners outside, while we watch our crazy dog Kula prance around the yard (and sometimes begging at my feet). All of this is to say, I have been creating summer-themed salads to be enjoyed in our new space, and to compliment grilled salmon in particular. My latest favorite is this sesame ginger carrot and cucumber salad. Tangy, sweet, and refreshing all in one bite!
Ever since my first zoodle salad, I’ve explored, pinned, and tried dozens of spiralizer recipes. I think I find too much joy in watching all my veggies “magically” become noodles, and now, ribbons. 🙂 For this recipe, I spiralized cucumber and carrot, which are super easy since you don’t need to prepare or cook them before or after. Most spiralizers come with various blades – I used the ribbon blade (see photo below), but any shape works just fine!
For the dressing, I was inspired by your typical “sesame noodles”, but expanded on that with flavors of ginger, lime, and a hint of coconut. For those of you who haven’t tried coconut aminos, it’s a gluten- and soy-free version of soy sauce, but is sweeter and imho, better. I added in a mix of veggies and herbs to compliment the flavors as well as add nice colors, but feel free to get creative! There are easy adaptions for those doing Whole 30 and other special diets such as omitting sweetener and edamame. Other yummy additions or swap-ins: avocado, sliced almonds, mango…the list goes on!
Dressing:
- 2 tbsp rice vinegar
- 1 tsp minced ginger
- 1 tbsp maple syrup (or honey)
- 1 tbsp sesame oil
- 1 tbsp coconut aminos (or soy sauce)
- Juice of half a lime
Salad:
- 2 large carrots, peeled
- 2 english cucumbers
- ½ cup shelled edamame
- 3 radishes, thinly sliced
- 2 tbsp chopped cilantro
- 2 green onions, light green parts thinly sliced
- 1 tbsp sesame seeds
- Salt and pepper
- Lime wedges
Instructions (serves 4):
- Spiralize your cucumbers and carrots with the ribbon blade (see picture below) – follow instructions on your specific spiralizer
- Lay the cucumber ribbons on a paper towel and sprinkle with salt to dry out a little.
- Meanwhile, mix together the sauce and stir with a small whisk. (Side note: I used crushed ginger from a jar to make it super easy!)
- Toss the cucumber and carrot ribbons with the sauce and mix gently.
- Add in sliced radishes, edamame, and chopped cilantro, and lightly toss again.
- Just before serving, top with sliced green onion and sesame seeds and garnish with lime wedges.
- Enjoy immediately! Delicious on its own as a light meal or with grilled salmon or burgers.
Cloud Thyme 